Devin Bray

9.0

A bit hot. Some herbs, stewed cherry. — 14 days ago

romo

9.3

Consistent. Maybe better. Follow your muse. — 2 months ago

Jeremy Shanker

Sommelier at RN74

9.1

An overperformer within the Jadot range. Juicy black plum, fresh herbs, peppercorn. — 4 months ago

Ira Schwartz

8.9

A perfect cork always makes me feel that I did my part. The nose offers up scents of mature fruit. In the mouth a nice balance of complex fruit, earth and acid. After about 75 minutes alcohol started to appear on the finish. — 4 months ago

Kapyrick Wine

9.0

v18. This is good! Peppered, candied black cherry nose . Luscious, fresh, rich black cherry fruit. Long, pleasant, spicy finish. Very good food wine. — a month ago

Isaac Beeri

9.0

Loved the after — 3 months ago

Fredybeans

9.3

Robe noire, nez grillé et mine de crayon et long
A besoin d air vin au profil aromatique noir — 4 months ago

Ray Vanderhoff

9.0

Dark garnet color. Aromas of earth, tobacco, dried dark cherries/raspberries, menthol, dried rose petals and violets. The palate is more dark fruit driven (black cherry/raspberry/plum) with hints of forest floor and minerals. Touch of Brett and oak on the long and tingly finish. Nicely structured with fine grained tannins. Crisp acidity and medium bodied. The tertiary notes take the lead. Gets better as it opens up. — 4 months ago

Stephen Redenbaugh

9.2

Bright ruby in the glass….notes of sweet dark chocolate cherries. Round, lively on the palate with nice weight balanced between acid and juice. Perfect for brunch at this bistro with onion soup and Bahn Mi. I !don’t drink enough gamay…. It’s so food-friendly. Smile- inducing — a month ago

Jay Kline

9.1

Brought to Au Courant from our cellar to celebrate our daughter’s 15th birthday. As far as I can tell, 2009 was the first commercially available vintage of Thibault’s foray into Moulin-a-Vent so this was fun to try since I’ve been a big fan of his work there.

Poured into a decanter about an hour prior to service. The 2009 VV pours a deep ruby/purple with a near opaque core; medium viscosity and some light staining of the tears. There were some signs of sediment but most had been decanted off. On the nose, the wine is…well…pretty wild with notes of horse blanket and there’s just a touch of varnish in there too. For me, it’s teetering on the edge of, “is this charming or is this overbearing”? However, since there was more there than just a cow pasture and I don’t get any gerbil cage, I’ll leave this in the “charming” camp but I digress…back to the notes from the nose. The wine is developing, with dark crunchy berries, dark cherries, sandalwood...some pepper, some leather and light notes of potting soil. On the palate, the wine is dry with medium tannins and medium+ acid. The first glass showed a touch of effervescence like there could have been a slight refermentation in the bottle. Confirming the notes from the nose though it seems cleaner on the palate with some granite minerals on the finish. Interesting, it’s almost like this was semi-carbonic but as far as I know, Thibault has been making these wines using the same methods as he does his GC wines in Nuits-Saint-Georges so I don’t know. And this is why I like this wine. It’s making me think...and it’s been enjoyable throughout the meal, working particularly well with our strip steak. Yum! A really fun wine for those that enjoy something a little more rustic. That being said, I know it wouldn’t have pleased everyone. There is plenty of gas left in the tank and while this drinks very well now, I would expect that this will continue to drink well through 2029 with ease. — 3 months ago